This recipe will make everything you need for a warming bowl of classic chintan shoyu ramen.
meal; or something as simple as soba.) But ramen is firmly in the camp of wafu, or Japanese-style cuisine, and part of that has to do with dashi, Japan's super-savory and somewhat smoky stock, which is usually made from kombu and katsuobushi .Most ramen bowls will have some component that includes dashi's flavors of kombu and/or katsuobushi, whether it's the tare, the broth, the aroma oil, or all three.
There is no rule that dictates what kind of seasoning a given broth should have; you can flavor a milky chicken paitan with soy sauce , or you can simply season a chintan broth with salt instead of soy sauce . That said, if you said to a Japanese person that you'd eaten a bowl of shoyu ramen for lunch, they would assume that you were talking about a chintan broth flavored with a soy sauce tare.
I'd thought that the shoulder could serve three purposes: It would add pork flavor to the broth, it could be used as a topping for the final bowl of ramen, and it would render out some pork fat, which I could skim off the surface of the final, cooled broth along with the rendered chicken fat, which I could then use to make my aroma oil.
There was one issue with using pork belly to flavor the broth: The plain, boiled pork belly was bland. To address this, I cured the pork overnight in a 50/50 mix of sugar and salt. The easiest solution was to add the vegetables to the pressure cooker after the chicken and pork had already been pressure-cooked, then keep the broth at a bare simmer until the vegetables were spent. But I knew I'd want to add the kombu after the broth was done, so adding the vegetables after the meats would just lengthen the entire cooking process, which went against my desire to keep this recipe reasonably quick. The idea of steeping the kombu, though, made me think of consommé.
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